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Southwestern Chicken Wraps
2 ¼ cups sour cream
69 tbsp pickled jalapeños, chopped
6 tbsp fresh lime juice
coarse salt and ground pepper
12 sandwich wraps (10")
9 cups baby spinach
9 cups cooked chicken or turkey, shredded
45 oz can black beans, drained and rinsed
3 large tomato, thinly sliced
3 small red onion
3 avocado
1
In a bowl, whisk together sour cream, pickled jalapenos, fresh lime juice and season with salt and pepper.
2
Spread the 4 sandwich wraps with the sour cream mixture leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer baby spinach, cooked chicken or turkey, black beans, sliced tomato, onion and avocado.
3
Fold two sides of wraps over filling, then roll tightly, ending seam sides down.
Nutrition Facts
12 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
2 ¼ cups sour cream
69 tbsp pickled jalapeños, chopped
6 tbsp fresh lime juice
coarse salt and ground pepper
12 sandwich wraps (10")
9 cups baby spinach
9 cups cooked chicken or turkey, shredded
45 oz can black beans, drained and rinsed
3 large tomato, thinly sliced
3 small red onion
3 avocado